Juniper & Ivy
Nationally-acclaimed Juniper and Ivy—consistently ranked “Best of the Best” by San Diego Magazine, and recognized as a Michelin Guide Bib Gourmand establishment—is a foodie paradise on the edge of San Diego’s Little Italy...
Juniper and Ivy’s not-so-secret secret menu burger, the In-N-Haute, is executive chef and newly minted James Beard semi-finalist Anthony Wells’ homage to In-N-Out’s Double Double. Only a dozen or so of the coveted burgers are available each day, and they sell out fast. What’s all the fuss about? Two dry-aged Flannery Beef patties, grilled medium rare, topped with local onions that are sous vide with mustard until tender and then tossed on the grill, pickles made in-house with local cucumbers, and house-crafted “animal” sauce. Fries (made using an involved, two-day process) and house-made kimchi ketchup come alongside. Did we mention they sell out fast?
How to order: Reservations are recommended but walk-ins are accepted if seating is available.
Recognized as a Michelin Guide Bib Gourmand establishment, Juniper & Ivy is one of San Diego’s most critically acclaimed restaurants—the place that immediately comes to mind when you want to splurge, impress someone, or celebrate a special occasion. While Top Chef champ Richard Blais started off as the founding chef, executive chef and James Beard semifinalist Anthony Wells has continued to carry the torch—so the food remains consistently superb, sophisticated, and imaginative (think: Carne Cruda Asada Toast with beef tartare and egg yolk jam, or Uni Linguine unexpectedly served with chorizo and cotija cheese). In order to highlight the freshest, seasonal ingredients sourced from local farmers and fishermen, the chef-driven menu changes daily. Don’t leave without trying the inventive cocktails or whimsical desserts.
How to book: Make reservations online.
Let culinary director Anthony Wells take care of your Thanksgiving dinner with Juniper and Ivy At Home. The to-go turkey dinners include a brined and trussed turkey (raw but fully brined, buttered and seasoned with chef's roasting instructions), mashed potatoes and gravy, chestnut stuffing, sweet potato casserole, cranberry sauce, Brussels sprouts, glazed carrots, Parker House rolls, and whole miso pumpkin pie. The dinner serves six to eight people, and comes securely packaged with Chef’s storing and heating instructions. A limited number of pies will also be available a la carte. Complete the meal with a curated four-pack of wines from sommelier and beverage director Nick Gergen, which includes a choice pairing or a premium pairing.
Cost: $330 for the Thanksgiving dinner, $35 for pies, $100-$150 for optional wine pairings.
How to book: Pre-order for pickup on November 24 via Tock.